5 types of French specialty pastries that are not croissants, crepes, or macarons.

Madeleine

This lovely, shell-patterned cake has a history dating back to the Middle Ages, with the idea of ​​brioche (sponge cake) baked in scallop shell molds, originally intended for pilgrims. However, it wasn't officially created in 1755 in Commercy (in the Loire region of France), when King Stanislas Leszczynski commissioned chef Madeleine Paulmier to create an ancient but forgotten cake (gâteau oublié). Following its unexpected success, the cake was named madeleine after the chef and subsequently became a legendary pastry.

This cake is also recognized in French literature, with the famous expression "Madeleine of Proust" from the writer Marcel Proust - one of the greatest writers of the 20th century. Its meaning alludes to the unexpected resurgence of sweet childhood memories.

How to recognize a perfect madeleine:The outside should be slightly crispy and the inside soft and moist, and most importantly, it should be puffy and round. Although the ingredients and steps are simple, this cake is actually not easy to make.

Places to enjoy madeleines in Paris:Blé Sucré, 7 Antoine Vollon, 75007 Paris. This bakery was voted the best madeleines in the city by the prestigious Figaroscope magazine.

The globally famous dessert - Flan

Perhaps no other dessert has such global reach and numerous variations as the French flan. In Portugal, there's the pastel de nata, while in Asia, the Hong Kong egg tart is a huge hit. Regardless of the country, this dessert shares a common structure: a thin, crispy base topped with a thick, smooth layer of vanilla cream. French flan, for example, can have a smooth base (pâte brisée) or a multi-layered base (pâte feuilletée).

Flan can be found in almost any bakery in Paris, but most are made using traditional recipes that are heavier on butter. Nowadays, diners prefer flan that is smoother, creamier, and less sweet. The flavors of flan are also more diverse, now including chocolate, pistachios, hazelnuts, and even matcha.

How to recognize a perfect flan:The beautiful golden color of the cream and cake base, with its shimmering appearance, makes the base visually appealing. If you see many vanilla beans in the sliced ​​cream, and the vanilla aroma is natural and not too strong, it's highly likely the baker used pure vanilla pods, a more expensive ingredient compared to vanilla powder or liquid vanilla.

Places to enjoy flan in Paris:Mori Yoshida: 65 avenue de Breteuil, 75007 Paris (Chef Mori Yoshida was the winner of the 2018 Best French Pastry Chef competition). Yann Couvreur: has multiple addresses in Paris. He is a young chef who has worked for many years in Michelin-starred restaurants and prestigious five-star hotels in Paris.

Bread suitable for breakfast and lunch - Pain perdu (French Toast)

How creative it is to transform those stale, hard, and unappetizing pieces of cake into a sweet treat that will leave a lasting impression even on the most discerning diners. This cake can easily be found in French restaurants, served for breakfast, afternoon tea, or sometimes as a dessert. The recipe is simple and easy to make at home, making it a perfect choice for mothers during weekend brunches with their families. For added flair, you can serve it with jam, dried fruit, fresh fruit, or drizzle it with honey or maple syrup.

How to identify a perfect pain perdu:The outer layer has a beautiful golden-brown color, and when eaten, it has a crispy texture and a rich buttery aroma. The inside must be soft and moist to the right degree, neither too dry nor too soggy. The secret lies in slicing the bread to the right thickness and carefully monitoring the baking process; otherwise, the butter will burn, resulting in a bitter taste and an unpleasant burnt smell.

Places to enjoy pain perdu in Paris:Carré pain de mie: 5 rue Rambuteau 75004 ParisGramme : 86 rue des Archives 75003 Paris.

Popular pastry - Paris Brest

This pastry belongs to the chou family and is one of the most popular variations in French cuisine. Its origin story is also quite special, as Paris and Brest are the names of two French cities. Shaped like a bicycle wheel, this pastry was created in 1910 by Louis Durand as a symbol of the "Paris Brest" cycling race – which later inspired the "Tour de France" competition.

In 2009, chef Philippe Conticini upgraded the Paris Brest version, adding a lighter and more airy praliné cream layer, a touch of runny praliné filling for enhanced appeal, and a modern twist. This recipe has influenced the development of Paris Brest as we know it today.

How to recognize a perfect Paris Brest:With its appealing brown color, the cream is evenly whipped and beautifully layered, neither too thick nor too thin compared to the pastry crust. When eaten, you can taste the delicious flavor of hazelnuts and rich praliné cream.

Places to enjoy Paris Brest in Paris:Philippe Conticini has many locations in Paris, including Le Tout Paris restaurant: 8 quai du Louvre 75001 Paris. Paris brest by Maxime Frédéric, pastry chef and prodigy of maison Cheval Blanc. A cake like a work of art, whose flavor you will remember forever.

Millefeuille

Millefeuille originated in the 17th century, but it only truly gained popularity and developed from 1867 by Adolphe Seugnot, a renowned Parisian pastry chef. In fact, this beloved pastry doesn't have a thousand layers as its name suggests, but rather 729. Making a millefeuille requires high skill, not only in perfecting each individual ingredient (cake layers and cream layers) but also in arranging the layers with a balanced structure. According to Laurent Le Daniel, an expert at MOF Pastry, the perfect ratio is 50% cake and 50% cream.

How to recognize a perfect millefeuille:Visually, the cake has a beautiful golden color, and the cream is smooth and not too thick. When eaten, there's a wonderful balance between the different textures.

Places to enjoy millefeuille in Paris:Hugo & Victor: 40 boulevard Raspail Paris, Carl Marletti : 51, Rue de Censier, 75005 Paris.

Chloé Lưu